Maple Cinnamon Roasted Squash
Maple cinnamon roasted squash turns tender in the center with golden caramelized edges. An easy make-ahead fall side for weeknights or Thanksgiving.
Ingredients
- 1 large butternut squash, about 2 1/2 to 3 pounds, peeled, seeded, and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Line a large baking sheet with parchment paper. Use two sheets if needed so the squash is not crowded.
- Add the cubed squash to a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle with the salt, cinnamon, and pepper. Toss until every piece is coated.
- Spread the squash in a single layer, leaving a little space between the cubes.
- Roast for 15 minutes. Flip the pieces, then roast for 15 to 20 minutes more, until the centers are fork tender and the edges are golden brown.
- Taste and add a pinch more salt if needed. Serve warm or at room temperature.